- 3 tablespoons of extra virgin olive oil
- About 1 pound of mushrooms, cleaned, trimmed, and sliced (here I used half criminis and half shitakes)
- Salt and pepper to taste
- 1 teaspoon minced garlic, from about 2 cloves
- 1/4 cup dry white wine
- 2 tablespoons freshly chopped parsley leaves (I also threw in a bunch of fresh tarragon)
First off, pour yourself a glass of that there wine. Gotta make sure it's not poisoned, right?
Next off, heat the olive oil in a skillet over medium heat. When that's all hot and bothered, add the mushrooms and sprinkle with some salt and pepper. Saute those down, stirring occasionally, until they're all browned and tender. This should take about 10-12 minutes.
Add the garlic and stir it around until you can start to smell it, which will take no longer than a minute. Then add the wine (Oh! My favorite!) and let it bubble away for about a minute more.
Turn the heat to low and add your herbs; let that heat up for another minute, then turn off the stove and let it all sit for anywhere up to an hour before serving. Easy, peasy, one-two-threesy.
(Seriously; this was so good I made it two days in a row.)